EGGLESS MARBLE CAKE

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until Sugar dissolves.
• Just beat until the sugar dissolves, do not overbeat.
• Now add the Flour mixture to the above and gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 2 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

EGGLESS MARBLE CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. According to me, Sunflower Oil/Canola Oil works best.
• This is a mildly sweet cake.  Adjust the amount of Sugar to suit your preference.
  
• Be careful not to over mix the batter, otherwise, the cake will be dense and heavy.
• For a marble-like swirl design, gently make a zig-zag movement through the layered batter with a thin stick/Chopstick or with the back of a thin spoon.
• Do not overdo it which may mix up the layered battered.
• Do not over-bake the cake, as it continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.

HOW TO MAKE URULAI KIZHANGU VARUVAL - DRY POTATO CURRY

INGREDIENTS :

To Cook Potatoes:

For Urulai Kizhangu Varuval:

METHOD:

To Cook the Potatoes:

For Urulai Kizhangu Varuval:

NOTES:

*FENNEL POWDER:

• Dry roast the Fennel Seeds on a low flame until it splutters & turns fragrant.
• Care should be taken not to burn the Fennel seeds, which would totally spoil the taste and flavour of the dish.
• Once cooled, grind the Fennel Seeds into a fine powder and keep it aside.
• I use my mortar and pestle to grind the roasted Fennel Seeds, as I normally use only a small amount in my recipes.
• If you want to make a big batch and store it for further usage, can dry roast a big batch and grind it in a small blender jar or Coffee grinder.

French Onion Soup: A Classic French Bistro Favourite

    French cuisine is celebrated worldwide for its finesse and flavour, and French Onion Soup (Soupe à l’oignon) is a quintessential dish that embodies this tradition. This traditional French soup is made from simple ingredients—onions and beef broth—yet delivers a complex, comforting taste. Typically served with croutons or toasted baguettes topped with melted cheese, French Onion Soup has a history dating back to Roman times. Although originally considered a peasant’s dish, the modern version of this soup has been refined since the 18th century.

DISCLAIMER:

HOW TO BAKE KARACHI BISCUITS

KARACHI BISCUITS - HYDERABADI TUTTI FRUTTI BISCUITS

INGREDIENTS:

METHOD:

• Preheat the oven at 180° Celsius for about 10 minutes.
• Finely chop the Cashew Nuts and keep it aside.
• Powder one Cup of Sugar and keep it aside. 
• Combine All-purpose Flour, Custard Powder, Baking Powder, Salt and sift it once & keep it aside.
• Let the Butter be at room temperature.
• In a bowl soften the Butter using a hand mixer.
• Once the butter is softened, add the Powdered Sugar and whisk it using a hand mixer.
• Mix it in medium speed until both the ingredients are well combined and soft. 
• Add the sifted flour mixture to the Butter-Sugar Mix and give a quick stir using a rubber spatula.
• Add the chopped Cashew Nuts & Tutti Frutti to the above mixture and mix well.
• Pour in 1/4 Cup of Milk.
• Gently mix it to form a soft dough using your hands.

• Roll it out into cylindrical shape and make it into a rectangular shape patting on the side.
• Divide the dough into 2 equal parts and make logs out of it.
• Wrap the logs with a cling sheet tightly and refrigerate for about 2-3 hours or until you bake them.

NOTES :

• Use Butter at room temperature, it should not be melted. 
• Use your preferred flavouring agent - Cardamom/Rose Essence/Pineapple Essence.
• I have used Homemade Tutti Frutti(just the red coloured ones) in these Biscuits.
• Can add your preferred coloured Tutti Frutties and also can add few Candied Orange Peels if you prefer a mild citrusy note in these Cookies.
• Can substituting Cashew nuts with Almonds.
• The Cookie dough should be soft and not crumbly.
• The texture of the cookie dough should be firm so that you can get the desired shape.
• Leave it in the refrigerator for about 2-3 hour or freeze it for about 10-20 minutes or until the dough is firm enough.
• The Climatic condition of the region you live also affects the firmness of the dough.
• You can leave the dough in the refrigerator until you bake the cookies to get the desired firmness.
• This will help prevent the cookies from spreading – they’ll bake up thick and retain the shape. 
• If the dough is not firm enough the butter in the dough would melt & may turn the Cookies crunchy, which is not the needed texture of these Karachi Biscuits.
• Baking time totally depends on the type of Oven used.  Adjust accordingly. 
• And the most important fact - take it out from the Oven when it starts to become firm but yet slightly undercooked(soft to touch), if you prefer a soft & crumbly Karachi Biscuits.

To Garnish:

METHOD:

To Soak & Cook the Black Rice Kheer:

• Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
• Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
• Once soaked, drain and discard the water used for soaking.
• Grind the Cardamom Pods into a fine powder and keep it aside.
• Meanwhile, boil the Milk on a heavy-bottomed pan or a pressure cooker.
• When the Milk boils, lower the flame and carefully add the soaked Black Rice to the Milk and mix well.
• Cook the Black Rice on a low flame until the rice turns soft for about 25-30 Minutes, stirring it occasionally.
• Make sure that the ingredients don't get scorched at the bottom which will totally spoil the taste of the Kheer.
• When the Black Rice turns soft & cooked add the Sugar and mix well.
• Sprinkle the Cardamom Powder and give a quick stir.
• Let it cook on a low flame until Sugar dissolves and the Kheer reaches the desired consistency.

• Heat Ghee in a pan, let the flame be at a low.
• Add slivered Cashew Nuts & Almonds and fry for few minutes until the nuts turn into golden yellow colour.
• Pour in the Ghee & the fried nuts to the Black Rice Kheer and mix well.
• Serve Chak Hao Amubi - Black Rice Kheer @room temperature or chilled.

NOTES :

• Black Rice is a tougher variety which takes longer time to cook.
• So make sure to soak it for at least 8-10 hours or overnight.
• Read the package instruction whether it needs soaking and for rice water ratio to get the Rice Al dente.
• I have used locally(Malaysia) available Black Glutinous Rice in the recipe which needed soaking.
• The Rice should be soft once cooked.  Can increase the amount of Milk if required.
• Can use Palm Sugar instead of White Sugar in the recipe.
• Adjust the amount of sweetener to suit your Sweet Tooth.
• If you feel the Black Rice Kheer is thick, add more Milk.
• Adjust the consistency of the Kheer to suit your preference.
• Authentic Chak Hao Amubi is cooked with just the Black Rice, Milk & Sugar.
• Adding Cardamom Powder and the garnishes are truly optional.
• Serve the Black Sticky Rice Dessert warm or cold.